Tuesday, November 17, 2009

Vegetable Highligt: Cauliflower

One of things I want to do more as I cook more at home is to try new ingredients. So far, I've been doing that to an extent, but there's so much farther to go. I've never used bulgur before, or really done tofu well, or even attempted any stir-fry at all. I want to learn how to use more grains, greens, and other ingredients I haven't typically included in my diet.

I have been familiar with cauliflower in two forms: first, raw on a veggie and dip tray; second, pickled in giardiniera. Recently I had a cauliflower cheese dish, and I decided to try oven roasting it without cheese to eat as a healthy side dish. From what I can tell with quick web search, cauliflower is high in fiber, has Vitamin C and some compounds that are thought to be anti-cancer. Way to go!

I just cut a whole head into florets, tossed in my casserole dish with a little olive oil, salt, and garlic powder, and baked at 375F for about 15 minutes. The florets became tender and slightly browned. Yum, yum, yum.

I ate this as a side with barbecue seitan and frozen Mac and Cheez. What a good lunch, and a healthy take on some comfort food.

1 comment:

  1. Cauliflower is highly underrated -- it is especially tasty roasted like this. Yum!